Carpaccio with Green Asparagus, Broccoli and Pecorino Cheese

5 from 5 votes
Prep Time 20 mins
Total Time 20 mins
Course Dinner
Cuisine European
Servings 2 people


To garnish:

  • 200 g Asparagus, green, fresh
  • Water
  • 1 tsp Chicken broth, Kraft bouillon
  • 4 small Mushrooms, fresh
  • 1 little one Broccoli, fresh
  • 2 tsp Aceto Balsamico Tradizionale
  • 2 tbsp Olive oil, cold pressed
  • 2 Pinches Dill leaves, whole, fresh
  • 20 g Pecorino, finely grated
  • Hot peppers, red, in threads


  • Lightly freeze the beef fillet in the freezer and cut into 5 mm thick slices with a bread and sausage slicer (or have it cut at the butcher).
  • Cover the edge of a larger bowl with it. Brush the thin fillet pieces with the balsamic vinegar using a small brush.
  • Cook the peeled asparagus in as little water as possible (preferably in a suitable pan) and the bouillon for 3 minutes until al dente. Wash the broccoli and separate the short-stemmed florets. Cook in the asparagus water for 3 minutes. Arrange the asparagus and broccoli on the serving bowl. Drizzle 2 tablespoons of the cooking water over the asparagus.
  • Clean the mushrooms and cut them lengthways into thin slices. Place on the asparagus and the fillet pieces. Garnish just before serving, drizzle with the olive oil and serve with toasted white bread.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Dark Beef Soup with Rice and Sambal – Gulai Sapi

Spicy Chicken Drumsticks with Brightly Colored, Wide Noodles